Ego, talento, infinito are the three identifying words that have been able to make this possible; three words that define what we want to transmit.
The founders have been bound to the wine world for more than a decade; it may seem a little time compared to other wineries, but long enough to feel fascinated by the magical combination of the soil and the native grape variety, the Monastrell.
They have devoted themselves to construct a project that revolves having the best vineyards of the area in order to obtain the best possible fruit to create the liquid that, as Socrates said, transports us to a sweet happiness.
Ego, Talento, Infinito are the three identifying words that have been able to make this possible; three words that define what we want to transmit.
Ego: The concept of I
Talento : The capacity for the performance or execution of an occupation
Infinito : The limitless power of the dream
These three words personify the core of our wines, which combine the results of blending the actions and reactions, successes and failures of our short existence.
Within the modern aspect of the winery and its surroundings, we keep the required technology to make the vinification a clean, easy, safe and highly controlled process.
The Winery is located some kilometres away from the historic city centre of Jumilla.
It has 25 hectares of own vineyard; with red varieties such as Syrah and mostly, the native variety MONASTRELL.
Since the beginning of the construction of the facilities, we have been taking care of the small details to ensure means that allow us to work in the best way, facilitating the cohabitation of traditional methods with the actual techniques.
The grapes of each of our vineyards ferment separately in distinct steel tanks. The capacities range from 4.000 to 20.000 liters.
With a single objective, consistent quality, we seek out that the wines in the market are ready to drink but able to improve along the years.
The winery is designed to produce depending on the different maturities of each grape variety in optimum conditions.
Each vineyard demands a tailored fermentation. The fermentations from 18 to 20 days are usual.